Poivre JaunetOrigin: French Period: Medieval |
Original RecipePoivre jaunet (from Le Viandier de Taillevent)Poivre jaunet. Broiés gingembre, saffren, pain hallé, et deffaites de vin aigre et faites boullir; et acuns y metent graine et girofle au verjus. Translation: Yellow Pepper [Sauce]. Crush ginger, saffron and browned bread, steep in vinegar, and boil. Some cooks add grains of paradise, cloves and verjuice. 
Modern RedactionIngredients:
2 to 3 slices bread, toasted Method:Tear the toast into pieces and place in a bowl with wine, vinegar, and lemon juice. Allow to soak, stirring occasionally, until bread turns to mush. Strain through a fine sieve into a saucepan, pressing well to get as much the liquid as possible out of the bread. Add the spices and bring to a low boil, simmering until thick. Serve warm. |
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Other recipes with verjuice and saffron as primary ingredients: Balti Garam Masala Jusshell Enforced Henne in Bokeande Drawen Benes Charlet Sause Blaunk for Capouns Sothen Tarte of Spinage Fenkel in Soppes Charlet Yforced Vegetable Tagine Erebinthoi Knakosymmigeis Saffron Rice Elus Bakyn in Dyshes Kookoo Sabzi Chickpea and Saffron Broth Poivre Jeunet Poivre Jaunet Sawse Blaunche for Capouns Ysode Versatus Broun Gourdes in Potage Daryols Ijjah Bil Tawabel Brewet of Ayrenn To Make Short Paest for Tarte Papyns Hart rows Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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